INGREDIENTS

INSTRUCTIONS

Toss blueberries and lemon juice in large bowl. Sprinkle with combined
cornstarch and Equal and toss to coat. Let stand 30 minutes. · Roll half of
pastry on lightly floured surface into circle 1 inch larger than inverted
9-inch pie pan. Ease pastry into pan; trim within 1 inch of edge of pan.
Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips,
1/2    inch wide. · Pour blueberry mixture into pastry. Arrange pastry
strips over filling and weave into lattice design. Trim ends of lattice
strips; fold edge of lower crust over ends of lattice strips. Seal and
flute edge. Bake in preheated 425*F oven until crust is browned and filling
is bubbly, about 1 hour. Cover edge of crust with aluminum foil if browning
too quickly. Cool on wire rack; refrigerate leftovers. Makes 8 servings
Nutrition information per serving: Calories: 345, Protein: 5 g,
Carbohydrates: 55 g, Fat: 12 g, Cholesterol: O mg, Sodium: 143 mg Food
Exchanges: 2 Bread, 1 1/2 Fruit, 2 1/2 Fat 41% calorie reduction from
traditional recipe
Recipe by: Sweet Ideas--Great Recipes from EQUAL
Posted to recipelu-digest Volume 01 Number 327 by
"dwaller@frontier.gulf.net" <dwaller@frontier.gulf.net> on Nov 29, 1997

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